Make pumpkin cake from your carved pumpkin flesh

Guestpost by Lisa Gant on Oct 30th

I absolutely ADORE Halloween and every year we would throw a party and go ALL out to make it as spooktacular (geek alert) as possible with dry ice, grave stone carving, eye ball eating… you name it we had it, along with a thousand pumpkins!

After spending several hours carving said pumpkins I was left with a ton of pumpkin flesh. Being a little green I just couldn't bear to throw it away. So I grabbed my trusty carrot cake recipe, substituted pumpkins for carrots, added a few juicy extra bits, and fed the flesh of a thousand pumpkins to my nearest and dearest!

Cake ingredients:

  • 1.25 cups self-raising flour
  • 1.25 cups light muscovado sugar
  • 3 tsp mixed spice
  • 2 tsp bicarbonate of soda
  • ½ cup sultanas
  • ⅓ cup pecans/walnuts
  • ½ tsp salt
  • 4 eggs, beaten
  • 2/3 cups butter, melted
  • zest 1 orange
  • 1 tbsp orange juice
  • Just over 2 cups (peeled weight) pumpkin or butternut squash flesh, grated

Frosting ingredients:

  • 2/3 cups soft cheese
  • ⅓ cups butter, softened
  • ½ cups icing sugar, sifted
  • zest 1 orange and juice of half


Pre-heat oven to 180C/356F (for fan oven) 160C/320F (for gas oven).

Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.

Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.

Beat the eggs into the melted butter, stir in the orange zest and juice.

Then mix with the dry ingredients till combined.

Stir in the pumpkin.

Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.

To make the frosting, beat together the cheese, butter, icing sugar, orange zest, and 1 tsp of the juice till smooth and creamy, then set aside in the fridge.

When the cake is done, cool for five minutes then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.

If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls.

If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to three days in the fridge.

If you want to go a couple steps further, I also toasted up the seeds as nibbles, and put the tiny leftover amount of pumpkin waste onto the compost heap and felt awesome about the whole thing. AND, luckily, everyone loved the carrot-turned-pumpkin cake!

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About Lisa Gant

I’m Lisa and I’m the other half of 2people1life! I love all the best things in life… to me these things are family, friends, food, wine, crafts and anything sparkly!